LOUISIANA BROWNED-BUTTER PECAN PIE

LOUISIANA BROWNED-BUTTER PECAN PIE image

Yield 8-10 people

Number Of Ingredients 10

pie crust
Filling:
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
2 tablespoons honey
2 teaspoons vanilla extract
1/8 teaspoon cinnamon
1 1/2 cups coarsely chopped pecans

Steps:

1. Make or buy your favorite pie shell. 2. Using a shiny pan (so you can see what's happening in the pan), melt the butter over medium to medium-high heat. Stir with wooden spoon and keep a close eye on it. Once it starts to brown it goes quickly, the trick is to catch it at a golden brown, before the little solids get too dark and burn. Typically it takes 2-4 minutes. Once browned, remove from heat immediately and pour into a bowl to cool. 3. Preheat oven to 400 degrees. 4. Combine, eggs, brown sugar, corn syrup, honey, vanilla and cinnamon in a large bowl. Whisk well to blend. Add the browned butter, whisk again until evenly combined. Add the pecans, stir. Pour the filling into the pie shell, use a fork to evenly distribute pecans. 5. Place pie on center rack of oven and bake for 10 minutes at 400. Reduce oven to 350 degrees, bake for 10 more minutes. Slowly slide rack out and put foil around the edges of piecrust so it doesn't burn, then rotate pie 180 degrees so it cooks evenly. Bake for another 15 to 20 minutes. When done the pie will have puffed slightly and developed cracks around the perimeter. Remove and cool on wire rack.